Quinoa is a great way to reinvent your classic cake recipe, especially when it consists of apple and bourbon. It gives the cake a super-moist texture and compliments savory tastes like the below apple-bourbon flavors. This recipe is a healthier alternative to other apple cakes but still packs the same great taste. Try serving it during the fall after picking apples at your local orchard. We guarantee sitting down to a slice by the fire with those you love most will make this recipe taste even better than it already does. 

Why Use Quinoa in an Apple Bourbon Quinoa Cake?

Quinoa flour adds a unique dimension to this Apple Bourbon Quinoa Cake recipe that not only makes it a healthy alternative but also an inventive one. Firstly, it provides a subtle nutty flavor that complements the sweetness of the apples and the warmth of the bourbon. Secondly, quinoa flour is naturally gluten-free and packed with protein and fiber, making this cake a healthier and more nutritious option. Quinoa also adds a slightly denser and more cake-like texture compared to all-purpose flour, resulting in a moist and satisfying dessert.

Apple Bourbon Quinoa Cake

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• Author: Keith Recker

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Description

Quinoa in baking? It’s better than you think.

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Ingredients

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• ½ cup butter
• ½ cup Liokareas Rosemary-Infused Olive Oil
• 1 cup sugar
• 2 eggs
• ½ cup quinoa
• ¼ cup bourbon
• 1 tsp vanilla extract
• 1 tsp almond extract
• ¼ cup half and half
• 2 cups flour
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 2 tsp cardamon
• 2 tsp cinnamon
• 1 tsp salt
• 2 or 3 Golden Delicious apples, cored and sliced

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Instructions

1. Place quinoa and bourbon in a microwave-safe bowl and heat for 1 minute. Set aside.
2. Grease a 9×12 baking pan.
3. Preheat oven to 325 degrees.
4. Cream butter, oil and sugar until fluffy. Add eggs and mix well.
5. Add quinoa and bourbon mixture while still warm, along with extracts and half and half. Mix.
6. Add dry ingredients and mix only until combined.
7. Place batter in baking pan and arrange apple slices on top. Bake for approximately 45 minutes or until a wooden skewer comes out clean.
8. Before serving while still warm, feel free to brush on a little bourbon on top and sprinkle a little sugar. Serve with a dollop of whipped cream.

Recipe and Styling by Keith Recker
Photography by Dave Bryce

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